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Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s fully browned and no longer pink, breaking it up as it cooks. Drain any excess grease from the pan.
Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Add the Italian seasoning and a pinch of salt.
Turn off the heat and stir in 2 cups of marinara sauce until well combined. Set aside.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, blend together the softened cream cheese, sour cream, and ricotta cheese until smooth and creamy.
Add the frozen cheese ravioli to the bowl and toss them gently to coat with the cheese mixture.
Spread the ravioli and cheese mixture evenly across the bottom of your prepared baking dish.
Pour the meat sauce over the top of the ravioli, ensuring it’s evenly distributed.
Sprinkle the shredded mozzarella and grated parmesan cheese over the top.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is fully melted and bubbly.
Let the casserole rest for 5 minutes before serving.